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Old 11-13-2012, 10:21 PM   #1
JonPenney1981
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Default Johnny Apple Red Ale / Cider Recipe - Feedback???

Johnny Apple Red Ale / Cider Recipe

Okay, so I’ve now made several batches of cider based loosely around EdWort’s Apfelwein recipe found on the forum; changing up the yeast strain and/or type of apple juice used. However, the overwhelming thing I have noticed about all of them is that I want more body to it and wanted to drink them much sooner than it takes to ferment the typical Apfelwein. As a result, I formulated a 3 gallon test batch recipe for a Red Ale / Cider recipe. I plan to try it this weekend, so would definitely welcome any feedback or experience from others who have done something like this before. (Quick note – I generally let my past apfelwein recipes ferment for at least 3 months, but plan to follow a simply 2-3 week fermentation for this ale/cider recipe)

Here is the recipe I created entitled 'Johnny Apple Red:

Grain Bill:
-1.75 lbs Pale Malt (2-Row)
-0.10 lbs Red Malt Wheat
-0.05 lbs Caramel/Crystal Malt 60L
-0.05 lbs Chocolate Malt

Adjuncts / Yeast / Hops:
-2 Gallons of 100% Apple Juice
-1 lbs Light Brown Sugar
-1 Stick of Cinnamon
-0720 Sweet Mead/Wine White Labs Yeast
-0.25 oz Cascade Hops (5.50% AAU)

Brew Process:
1.) Add grain bill to mash tun with 1.66 gallons of water at 152 degrees for an hour. Then siphon to boil kettle.
2.) Bring to a boil and then add the .25 oz of Cascade Hops (5.50% AAU) for a full one hour boil. (Most likely add a whirlfloc tablet at the 45 minute mark too). With my current set up and calculations, the mash and boil should bring my total volume to roughly 1 gallon of wort.
3.) Cool the wort down to at least 75 degrees and then add to the carboy.
4.) Pour half a container from each gallon sized 100% Apple Juice into the carboy. Then add half a pound of brown sugar to each container and shake until its mixed; then add to carboy.
5.) Oxygenate the wort / juice mixture for 10-15 minutes and then add the yeast.
6.) Add 1 cinnamon stick after 1-2 weeks of fermentation and allow it to ferment for one week longer.
7.) Rack to fermenting bucket and bottle with priming sugar.

Once again, I am open to comments / concerns / past experience / etc...

Otherwise, I plan to put it together later this week and will post updates along the way.

Thanks!
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Old 11-14-2012, 03:15 PM   #2
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(Anyone???)

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Old 11-14-2012, 04:21 PM   #3
chazzman
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Wouldn't you want an ale yeast to eat thru the more complex malt sugars? It may come out more sweet that you would like
unless that is the intention. I am a bit of a noob so I apologize in advance if I am wrong. Cheers and best wishes.

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Old 11-14-2012, 08:54 PM   #4
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I'm open to feedback of all kinds, whether your new or experienced. Thanks for you insight.

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Old 12-06-2012, 10:45 PM   #5
Stovetop535
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Looks like an interesting recipe, and I mean that in a good way as I saved it to my bookmarks bar. Any update on how it turned out or if its still going?

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Old 12-07-2012, 12:08 AM   #6
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This is scary-- my brew buddy came up with this same idea last year and brewed it up. I think he used too much LME, which over shadowed the apple. I'm not sure I would use any hops at all, unless you have tried the hopped cider thing-- like Graf. He's strictly an extract guy, but makes good beer. This just wasn't one of them. Ended up dumping it.

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Old 12-07-2012, 12:10 AM   #7
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If I remember right, he steeped crystal, added LME to a couple gallons of water, then topped off a 5gal carboy with apple juice.

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Old 12-07-2012, 04:42 AM   #8
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I just did a similar recipe to this and it came out a bit to sweet but it's still drinkable. It has plenty of body. I used a cider yeast.

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Old 12-07-2012, 04:51 AM   #9
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Quote:
Originally Posted by hareebrownbeest
i just did a similar recipe to this and it came out a bit to sweet but it's still drinkable. It has plenty of body. I used a cider yeast.


image-255069224.jpg
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Old 12-07-2012, 04:59 AM   #10
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Nice head!!!!

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